Start by gathering all your ingredients. Make sure your bananas are ripe; the riper they are, the sweeter your pancakes will be! Mash the bananas in a bowl and set them aside.
In a large mixing bowl, whisk together the gluten-free flour, rolled oats, brown sugar (or monk fruit), baking powder, baking soda, and salt. Make sure everything is well incorporated.
In another bowl, combine the milk, beaten eggs, melted butter, vanilla extract, and the mashed bananas. Whisk until the mixture is smooth and well mixed.
Pour the wet ingredients into the dry ingredients. Gently fold the mixture until just combined. Be careful not to overmix; it’s okay if there are a few lumps.
Preheat your griddle or frying pan over medium heat. If using a non-stick pan, you may not need to add any oil; otherwise, lightly grease it with vegetable oil, butter, or cooking spray.
For each pancake, pour about 1/4 cup of batter onto the hot griddle. Cook for 2-3 minutes or until bubbles start forming on the surface and the edges look set. Carefully flip the pancake and cook for an additional 1-2 minutes until golden brown. Repeat with the remaining batter.
Serve your pancakes warm with your favorite toppings. Fresh fruit, maple syrup, or a dollop of yogurt would be delightful!
